Daikon Noodle Soup with Caramelized Onions and Mushrooms

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Daikon Noodle Soup with Caramelized Onions and Mushrooms

Daikon root is a mild-flavored winter radish popular in Japanese cuisine. It is also found in many low carb, gluten free, vegetarian, vegan, and other popular lifestyle diet recipes. Although it used to be difficult to find in some places, it is now carried by many regular grocery stores due to its growing popularity.

Here, Daikon root takes center stage because it is the perfect choice for spiral slicing into ramen-like noodles. What’s more, it pairs beautifully with the more robust flavors of caramelized onions and sautéed Portobello mushrooms.

Note: this recipe can be made vegan by replacing the butter with an equal amount of olive oil.

Prep time: 20 minutes
Cook time: 65-70 minutes (includes time to caramelize onions)
Serves: 4-6

Daikon Noodle Soup with Caramelized Onions and Mushrooms Ingredients:

4” Daikon radish root
3 small white onions (or 2 medium)
3 T. unsalted butter
3 T. dry white wine
salt and pepper, to taste
8 oz. baby Portobello mushrooms, cut into thin slices
32 oz. vegetable stock
¼ cup fresh, frozen, or bottled pesto
salt and pepper, to taste

Garnish: (optional)
3 green onions, green parts only, finely sliced

Special equipment: vegetable spiral slicer, such as the Paderno World Cuisine Tri-Blade Vegetable Spiral Slicer or the OXO Spiral Vegetable Slicer.

Directions:

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1. Remove outer skin of the Daikon root with a potato peeler. Using the smallest blade on a spiral slicer, spiralize the root into long, thin, spaghetti-like strands. For best results, trim the strands with kitchen scissors once they reach about 10-12” long. Place trimmed strands on clean kitchen or paper towels to absorb excess moisture and set aside.

2. Slice off the ends of each onion and remove the papery outer layers. Cut onion in half lengthwise (from root to tip). Then cut each section across the middle to form four sections. Cut each section lengthwise into long strips.

Tip: Don’t cut the onions too thin, or they may burn while cooking.

3. Over medium heat, melt butter in a large, heavy-bottomed skillet with high sides. (For best results, do not use a non-stick pan). Add onions and stir until coated with butter.

4. Cook onions over medium heat for approximately 45-50 minutes, stirring every 5 minutes or so to ensure they cook evenly and don’t stick to the pan. The exact cooking time will vary based on several factors, including the age of the onions and how many you cook at one time.

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5. Once the onions reach the desired depth of color, add white wine to deglaze the bottom of the pan. Add more liquid, if necessary, to scrape up all the brown bits and then season the onions with salt and black pepper, to taste.

6. Add the sliced mushrooms to the pan with onions and sauté until tender, approximately 5 minutes. Add vegetable stock and pesto to skillet and simmer until heated through, approximately 10 minutes.

7. Add the Daikon “noodles” and season with salt and black pepper, to taste. Stir to combine and cook for another 4-5 minutes, or until the Daikon “noodles” are crisp tender. Do not overcook.

8. Remove from heat and serve immediately topped with sliced green onion, if desired. Enjoy!

 

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